Carrot and Coriander Soup
5
Making your own soup is a great opportunity to experiment with different combinations of flavours.
Low in fat
Recipe Key Facts
- Prep time: 15mins
- Cooking time: 25mins
Dairy free | Egg free | Shellfish free | Vegan | Vegetarian | Nut free*
Serves: 6
Calories: 96 Kcal per serving
Ingredients
Shopping List
- 125g (4½oz) red lentils
- 1 bay leaf
- 300ml (10fl oz) water
- 250g (9oz) carrots, sliced
- 150ml (5fl oz) fresh orange juice
- 450ml (15fl oz) vegetable stock
- 2 tbsp fresh coriander, chopped
- Salt and freshly ground black pepper
Method
- Place the lentils in a pan with the bay leaf and the water and boil.
- Reduce the heat, cover and simmer until the lentils have softened.
- Place the carrots in a pan and top with the orange juice and stock. Bring to the boil and cook for 15 minutes or until carrots are tender.
- Drain the lentils and remove the bay leaf.
- Place the lentils, the carrots and their cooking liquid in a food processor and purée until smooth.
- Stir in the coriander and season. Reheat and serve with black pepper.
* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.
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